Rocky Road Crunch Bars Recipe - DWC Magazine: Strong Women, Strong Voices

Rocky Road Crunch Bars Recipe

Rocky Road Crunch Bars

Ah, the festive season! The air smells of cinnamon, twinkling lights brighten our nights, and the urge to snack on something decadent is at an all-time high. Today, I’m sharing my Rocky Road Crunch Bars with a Christmas Twist—a treat that combines the chewy, crunchy, and chocolatey goodness of Rocky Road with a holiday makeover.

What’s Rocky Road?

This dessert has its roots in 19th-century Australia, where leftover broken confectionery and chocolate were mixed with nuts to create a new treat. The name "Rocky Road" comes from the rough and bumpy texture of this delightful mix. Over time, it became a beloved no-bake dessert worldwide, and now, it’s my turn to sprinkle it with Christmas cheer!

WHAT YOU NEED

300g dark chocolate (70% cocoa)
100g milk chocolate
125g unsalted butter
3 tbsp golden syrup (or light corn syrup)
150g digestive biscuits or graham crackers, roughly crushed
100g mini marshmallows
75g dried cranberries
75g pistachios, shelled and roughly chopped
50g candied orange peel
50g white chocolate, melted (for drizzle)
Festive sprinkles or edible glitter (optional but so much fun!)

METHOD

1. In a heatproof bowl set over a pot of simmering water, melt the dark chocolate, milk chocolate, butter, and golden syrup. Stir occasionally until smooth and glossy. Remove from heat and let it cool slightly.

2. While the chocolate cools, crush the biscuits into chunky pieces—not too fine! Toss them in a large mixing bowl with the marshmallows, dried cranberries, pistachios, and candied orange peel.

3. Pour the melted chocolate mixture over the dry ingredients. Stir gently but thoroughly, ensuring everything is coated in chocolate.

4. Line a square 20cm (8-inch) baking tin with parchment paper. Pour the rocky road mixture into the tin, pressing it down lightly with the back of a spoon to create an even layer.

5. Drizzle the melted white chocolate over the top in a festive pattern. Sprinkle with holiday-themed sprinkles or edible glitter for that extra Christmas sparkle!

6. Pop the tin into the fridge and let it set for at least 2 hours, or until firm. Once set, lift it out using the parchment paper and slice into bars or squares.

STORAGE

Store these festive beauties in an airtight container in the fridge for up to 2 weeks. You can also freeze them for up to 3 months—just wrap each piece individually in parchment paper and store in a freezer-safe container.

Each bite is a texture wonderland: the crunch of pistachios, the chewiness of marshmallows, the zing of cranberries, and the subtle warmth of candied orange peel. And that chocolate base? A rich, velvety hug for your taste buds.

So, there you have it—your next holiday hit! Trust me, these bars will fly off the plate at your Christmas parties (and Santa might even swap cookies for them!).

Let me know how they turn out, and don’t forget to share your festive photos in the comments. 

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